Brewmasters ensure brewing quality of current products and create mixtures for the development of new products. For current products, they oversee the whole brewing process following one of many brewing processes. For new products, they develop new brewing formulas and processing techniques or modify existing ones as to come up with potential new products.
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- Investigative / Realistic
- Fermentation processes of beverages
Fermentation processes related to the conversion of sugar to alcohol, gases and acids.
- Brewhouse processes
The processes and techniques through which raw materials are converted into fermentable substrate for beer manufacturing.
Technology that utilises, modifies or harnesses biological systems, organisms, and cellular components to develop new technologies and products for specific uses.
- Wort fining process
Transfer of the wort from the wort copper to the whirlpool to clean the wort of undissolved hops and protein flocks and ready it for cooling.
- Wort boiling process
Process of wort boiling where the brewer adds hops to the wort and boils the mixture in a wort copper. The bitter compounds of the wort give the beer a longer shelf-life.
- Enzymatic processing
Enzymatic processes used in food production as well as in other industrial biotechnological processes.
- Food and beverage industry
The respective industry and the processes involved in the food and beverage industry, such as raw material selection, processing, packaging, and storage.
- Grain-for-beverages milling process
Milling process, which combines advanced and conventional wet and dry milling. Milling methods of grain for beverages ensure good husk conservation and optimal grinding of the endosperm, which provide numerous advantages for the brewing process and final products.
- Yeast fermentation principles
Understand the principles of yeast fermentation in fermented beverages such as wine or beer.
- Types of barley
The different types of barley; their characteristics, and quality.
- Modern brewing systems
The most updated systems and best available techniques in the brewing industry.
- Ingredients for beer production
Basic ingredients of beer, which consist of water, a starch source such as malted barley, brewer's yeast to produce the fermentation and a flavouring such as hops.
- Quality assurance methodologies
Quality assurance principles, standard requirements, and the set of processes and activities used for measuring, controlling and ensuring the quality of products and processes.
- Beer downstream processing
The process of beer post-fermentation, including maturation and filtration.
- Mashing process
Managing the mashing process and understanding its influence on wort quality and character of the finished fermented beverage.
- Lautering process
Process of lautering, where the mash is separated into clear, liquid wort and residual grain. Lautering usually takes three steps: mashout, recirculation and sparging.
- Financial capability
Financial operations such as calculations, cost estimations, budget management taking relevant commercial and statistical data into account such as data for materials, supplies and manpower.
- Monitor fermentation
Supervise and control fermentation. Monitor the settling of juice and the fermentation of raw material. Control the progress of the fermentation process to meet specifications. Measure, test and interpret fermentation process and quality data according to specification.
- Develop beverage manufacturing procedures
Outline the work routines, procedures, and activities required to be performed for the manufacturing of beverage aiming at reaching the production objectives.
- Maintain updated professional knowledge
Regularly attend educational workshops, read professional publications, actively participate in professional societies.
- Manage budgets
Conduct cost estimates and budget planning. Monitor the budget, as well as costs and expenses. Forecast the budget development continuously. Report on the budget.
- Apply HACCP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
- Ensure finished product meet requirements
Ensure that finished products meet or exceed company specifications.
- Advise on beer production
Advise beer companies, small brewers and managers within the beer industry to improve the quality of the product or of the production process.
- Apply requirements concerning manufacturing of food and beverages
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
- Measure density of liquids
Measuring the density of liquids, including oils, using instruments such as hygrometers, or oscillating tubes.
- Create new concepts
Come up with new concepts.
- Operate pneumatic conveyor chutes
Use air-conveyor chutes to transfer products or mixtures from containers to storage tanks.
- Clean food and beverage machinery
Clean machinery used for food or beverage production processes. Prepare the appropriate solutions for cleaning. Prepare all parts and assure that they are clean enough to avoid deviation or errors in the production process.
- Work in an organised manner
Stay focused on the project at hand, at any time. Organise, manage time, plan, schedule and meet deadlines.
- Exert quality control to processing food
Ensure the quality of all factors involved in a food production process.
- Manage staff
Manage employees and subordinates, working in a team or individually, to maximise their performance and contribution. Schedule their work and activities, give instructions, motivate and direct the workers to meet the company objectives. Monitor and measure how an employee undertakes their responsibilities and how well these activities are executed. Identify areas for improvement and make suggestions to achieve this. Lead a group of people to help them achieve goals and maintain an effective working relationship among staff.
- Manage time in food processing operations
Assure a correct management of time and resources using appropriate planning methods.
- Develop standard operating procedures in the food chain
Develop Standard Operating Procedures (SOP) in the food chain based on the production feedback. Understand current operating procedures and identify best techniques. Develop new procedures and update existing ones.
- Train employees
Lead and guide employees through a process in which they are taught the necessary skills for the perspective job. Organise activities aimed at introducing the work and systems or improving the performance of individuals and groups in organisational settings.
- Manage food manufacturing laboratory
Manage laboratory activities in the plant or factory and using the data to monitor the quality of manufactured products.
- Apply GMP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
- Ensure sanitation
Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
- Set production facilities standards
Ensure a high standard of safety and quality in facilities, systems, and workers' behaviour. Ensure adherence to procedures and audit standards. Ensure that machinery and appliances in the production plant are appropriate for their task.